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GINGERBREAD SCONES




Source of Recipe


My Recipe Collection


Recipe Introduction


Delicious with honey anytime, or with Cheddar cheese for lunch. Excellent, too, with sliced bananas and whipped cream for tea or dessert.


List of Ingredients





1/3 c. milk
1/3 c. light molasses
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
7 tbsp. cold unsalted butter, cut up

Makes 12 or 16 triangles.



Recipe



Heat oven to 425 degrees. Measure milk in a glass cup measure; add molasses to the 2/3 c. mark and stir to blend. Mix dry ingredients in a large bowl. Add butter and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules. Stir milk mixture and add. Stir with a fork to form a smooth, rather soft dough. Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up, and place on an ungreased cookie sheet. Pat each piece of dough into a 5 inch circle; cut into 6 or 8 wedges; leave sides touching. Bake about 10 minutes, or until medium brown. Do not overbake. Cool, loosely wrapped in a cloth, on a wire rack.